Recipes

• 1 x 200g Pkt Chang’s Dried Egg Noodles
• 2 tsp Cornflour
• 250ml (1 cup) beef stock
• 2 tbs peanut oil
• 500g Beef rump steak, thinly sliced across the grain
• 1 x 454g pkt frozen Chang’s Oriental Mixed Veg with Snow Peas
• 2 tbs Chang’s Oyster Sauce
• 1 tbs Chang’s Soy Sauce Light
• 1 tsp castor sugar
• 2 tsp Chang’s Sesame Oil

Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender.
Refresh under cold water. Drain well.

Combine cornflour and 2 tsp of the stock in a bowl. Add the remaining stock and stir until well combined. Set aside.

Heat half the oil in a wok over high heat until just smoking. Add half the beef and stir fry for 1 minute or until brown. Transfer to a bowl. Repeat with remaining beef.

Heat the remaining oil in the wok over high heat until just smoking. Add the frozen vegetables and stir fry for 2 minutes or until heated through. Add the noodles and stir fry for 1 minute or until heated through.

Add the stock mixture, oyster sauce, soy sauce and sugar to the vegetable mixture and stir fry for 1 minute or until the sauce boils and thickens. Add the beef and stir fry for 1 minute or until heated through. Sprinkle with sesame oil and serve immediately.